Healthy Chipotle Turkey Sweet Potato Skins

Ingredients

4 medium sweet potatoes
3 tablespoons extra-virgin olive oil, divided use
3/4 pound ground turkey
2 garlic cloves, minced or grated
1 or 2 canned chipotle peppers in adobo, minced, plus 1 tablespoon adobo sauce from the can
2 teaspoons chili powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon kosher salt, plus more as needed
2 cups baby spinach
Juice of lime
1/4 cup chopped fresh cilantro, plus more for serving
Freshly ground pepper
1 1/2 cups shredded sharp white cheddar cheese
Sliced avocado, for serving
Plain Greek yogurt, for serving

Instructions

Preheat the oven to 425 degrees F.
Prick the sweet potatoes all over with a fork. Place directly on the oven rack and bake for 50 to 60 minutes, or until fork-tender.
Meanwhile, in a large skillet, heat 2 tablespoons of the olive oil over high. When it shimmers, add the turkey and cook, breaking it up with a wooden spoon, until browned all over. Add the garlic, chipotles (to taste), adobo sauce, chili powder, oregano, cumin, and salt. Cook for about 5 minutes, until fragrant. Add the spinach and cook until wilted, 2 to 3 minutes. Remove the skillet from the heat and stir in the lime juice and cilantro. Remove the sweet potatoes from the oven and carefully (they’re hot!) halve them lengthwise. Let cool for 5 minutes. Scoop out the flesh, leaving just enough around the edges so the skins don’t collapse. Discard the flesh or save it for another use. Place the skins in a 9x13-inch baking dish, flesh-side up. Brush with the remaining tablespoon of olive oil and season with salt and pepper. Transfer to the oven and bake for 5 to 10 minutes, or until crisp.
Remove from the oven, stuff with the turkey mixture, and top evenly with the cheese. Return to the oven and bake for about 10 minutes more, or until the cheese has melted and the skins are hot and crispy. Serve hot, with cilantro, avocado, and yogurt.

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